Best Matzo Candy Recipes

CHOCOLATE TOFFEE MATZO CANDY

Steps:

• Preheat the oven to 400 degrees F.
• Line a rimmed baking sheet with aluminum foil and spray lightly with nonstick spray. Arrange the matzo crackers in a single layer on the foil, breaking them as necessary to fit. (Depending on their size, you may not need to use all of the crackers.)
• Melt the butter in a medium saucepan over medium-high heat. Stir in the sugar and kosher salt and bring to a full boil; the mixture should be bubbling all over, not just on the edges. Continue to boil for 2 to 3 minutes, stirring occasionally so the sugar and butter caramelize evenly. Remove from the heat and stir in the vanilla.
• Pour the mixture over the top of the matzo. Using a rubber spatula, quickly spread the toffee mixture to coat the matzo. (It does not have to be perfect; the oven will even it out). Bake until the toffee is bubbling, 5 to 6 minutes.
• Sprinkle the chocolate chips over the hot toffee in an even layer. Let sit until the chocolate is melted, about 5 minutes. Use an offset spatula to gently spread out the chocolate, then sprinkle with the sea salt, if using. Let sit at room temperature for 1 hour, then refrigerate for another hour to set completely.
• Break into pieces and serve, or store in an airtight container at cool room temperature for up to 2 weeks.

DELICIOUS MATZO CANDY

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line two baking sheets with aluminum foil. Place the matzo crackers in a single layer on the lined baking sheets, breaking to fit, if necessary.
• Bring the butter and brown sugar to a boil in a heavy bottomed saucepan over medium heat. Continue to cook, stirring constantly, until thick and smooth, about 3 minutes. Pour the hot sugar mixture over the matzo, and spread evenly with a heat proof spatula.
• Place the caramel topped matzo in the preheated oven for 10 minutes. Remove from oven and evenly sprinkle the chocolate chips on top. Return pans to oven to melt chocolate, about 1 minute. Smooth melted chocolate to completely cover the caramel. Sprinkle with the chopped walnuts. Chill in refrigerator for 20 minutes, or until set. Break into small pieces to serve.

MATZO CANDY

Steps:

• 1. Lay matzo in single layer on foil-covered cookie sheet(s). Heat oven to 450. 2. In small pan, over medium heat, melt butter and sugar. 3. Boil until it coats spoon (appx. 5 minutes) 4. Pour over matzo. 5. Bake less than 4 minutes. Watch that it doesn't burn. 6. Sprinkle chocolate chips. 7. Bake 1 minute. 8. Carefully spread chocolate. 9. Spring with nuts. 10. Refrigerate. Break apart and enjoy.